These vegetables really don't need much done to them. The natural flavours are brought out by cooking them until slightly charred. Haloumi is a firm cheese that is fantastic when grilled and is the ideal addition to all this veg.
Toss pine nuts in a hot dry pan until they are golden and set aside.
Slice the courgette, aubergine, red pepper and yellow pepper into big slices and put in bowl.
Snap the hard, woody ends off of the asparagus and add to the bowl with some salt and pepper, a glug of oil and the oregano.
Toss all the veg, oil and seasoning together. Put the vegetables on the griddle pan and push down so they make contact with the pan.
Take the vegetables out of the pan once they have char grilled lines on them and place in a baking tray to place in the oven to keep warm.
Slice the haloumi into pieces 1cm thick, drizzle with oil and put onto the griddle pan and fry for both sides so that the haloumi is coloured and soft.
Put all the warm vegetables into a bowl, add the pine nuts, haloumi and drizzle with a splash of balsamic vinegar and olive oil. Serve in a large bowl with plenty of crusty fresh bread. Serves 4
Preheat the griddle pan and preheat the oven to 180°C.